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Muridabadi Chicken Biryani

This lightly spiced biryani is perfect to serve for dinner on any night of the week.


Chicken Marinade

1 kg chicken

1 tbsp cooking oil

1 tbsp lime juice

½ cup yogurt

8-9 green chilies

1 tbsp garlic paste

1 tbsp ginger paste

½ tsp black cumin

1 bay leaf

2 cinnamon sticks

1 star anise

1 mace blade

2 black cardamoms

3 cardamoms

½ tsp peppercorn

9 cloves

¼ tsp nutmeg

1 ½ tsp fennel powder

1 tsp coriander

1 ¼ tsp salt


¾ cup cooking oil

1 cup onion

¼ cup water

1 tsp garam masala

3 cups basmati rice

4 cups hot water

1 tsp salt

¼ tsp sugar

3-4 green chilies

1 tsp kewra water

1 tbsp ghee


1. Start by mixing the raw chicken pieces with cooking oil, lime juice, yogurt, crushed green chilies, garlic paste, ginger paste, black cumin, bay leaf, cinnamon sticks, star anise, mace blade, cardamoms, pepper, cloves, nutmeg, fennel powder, coriander, and salt to taste

2. Marinate for 30 minutes and

3. Fry thinly sliced onions in a large pot with cooking oil until golden brown

4. Once the onions have turned golden brown in colour, add the marinated chicken

5. Saute for 5 minutes on medium to high heat

6. Pour in water and continue to stir

7. Cover with lid and cook for 5 minutes on low to medium heat

8. Soak basmati rice for 30 minutes before adding it to the pot of chicken

9. Pour in hot water and salt and sugar for taste

10. Add green chilies and cover with lid and cook for 25 minutes on low heat

11. Remove cover and finish off with a drizzle of kewra water and ghee before serving

12. Ready to enjoy!


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